The third recipe in our series from the kitchen of Lisa & Maurizio at Castello di Casole, Tuscany, Italy.
400 grams of unbleached all-purpose flour (plus additional for dusting)
4 tablespoons of dry white whine
Pinch of salt
To make the perfect homemade pasta, mound flour on a work surface, preferably wooden, and make a well in centre. Break the eggs into the well and then add wine and salt.
With a fork, gently beat eggs and wine until combined. In a circular motion, gradually stir in enough flour to form a paste, puling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough.
With the heel of your hand, knead the dough by pushing it down and away, turning repeatedly with a dough scraper. Continue at least 8-10 minutes until the dough is smooth and elastic. Sprinkle with flour if it sticks to the surface during this process. Gather dough into a ball and place in a bowl. Cover and let sit for 60-90 minutes.
Use a pasta machine to shape into lasagna, tagliatelle, ravioli or other varieties.
Both fresh and dried pasta should be cooked al dente, tender but chewy. Use a large enough pot to let the pasta float freely during cooking. Bring the water to a full boil, add salt and then add pasta. When the water returns to a boil, start timing and stir continuously. THe time will vary depending on the pasta but generally fresh pasta should take 2-4 minutes and dried pasta should take 8-12 minutes.
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